Topping of Broccoli And Olives

• 1 large clove garlic
• 2 pounds whole broccoli or 1 pound ready-cut broccoli florettes (7 cups)
• 1 teaspoon olive oil
• 18 teaspoon hot-pepper flakes
• 1 cup water
• 4 teaspoons green olive paste or 10 medium black or green Italian, Greek or French olives
• 18 teaspoon salt
• Freshly ground black pepper

1. Thinly slice garlic.
2. Trim stems from whole broccoli; cut florettes into bite-size pieces.
3. Heat nonstick pan until very hot.
4. Add oil; reduce heat to medium high.
5. Stir in garlic and hot pepper flakes, and saute for 30 seconds.
6. Add broccoli; stir well, and stir in water; reduce heat to medium; cover, and cook broccoli until water evaporates, about 10 minutes.
7. Stir in olive paste, and mash the broccoli with a fork into small pieces.
8. (If using olives, pit and mix in.)
9. Season with salt and pepper
10. Heap on bruschetta halves.

clove garlic, broccoli, olive oil, hotpepper, water, green olive paste, salt, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/3916 (may not work)